Listen to Robert Emmerich introduce The Big Apple, a hit song from 1937. Music written by Bob and performed by Tommy Dorsey's Clambake Seven with Bob on piano. Lyrics written by Buddy Bernier and sung by Edythe Wright. Audio provided by Dorothy Emmerich.

12 April 1911, Indianapolis (IN) Star, pg. 9?, col. 5:
FOOD OF THE GODS.
One pound of English walnuts and one-half of dates, chopped; two cupfuls of sugar, ten tablespoonfuls of cracjer crumbs, two teaspoonfuls of baking powder, one-half dozen eggs. Mix baking powder with the crumbs and sugar, then add the walnuts and dates and the eggs well beaten. Pour the mixture in a pan about two inches in depth, that has been well greased and floured and bake one-half-hour. When cold serve with whipped cream.
MRS. BENJAMIN SCOTT.
Clayton, Ind.

Google BooksHousewife Favorite Recipes for Cold Dishes, Dainties, Chilled Drinks, Etc.
Compiled by Whtie Enamel Refrigerator Co.
St. Paul, MN
1916
Pg. 82:
FOOD FOR THE GODS
6 eggs.
1 c. sugar.
1/2 lb. dates.
1/2 lb. English walnuts.
6 crackers.
3 tsp. baking powder.
Beat the whites of six eggs to a froth and add a few grains of salt and one cupful of sugar, then the well beaten egg yolks. Cut into small pieces one-half pound of dates and one-half pound of English walnuts, and stir all together. Then add six crackers rolled fine to make one tablespoonful crumbs and a heaping teaspoonful of baking powder. Bake in a slow oven and then break into small bits. Then take one pint of whipped cream and make a layer of the cake and then of cream and so on until all is covered with cream and smooth.
MRS. B. WAYNE, 611 W. THIRTY-THIRD ST., KANSAS CITY, MO.

Goolge BooksAunt Caroline’s Dixieland Recipes
By Emma and William McKinney
Chicago, IL: Laird & Lee, Inc.
1922
Pg. 95:
FOOD FOR THE GODS
One cup of sugar,
One-fourth pound of dates,
One-fourth pound of nuts,
Three tablespoonsful of cracker crumbs.
Beat whites of three eggs stiff and add one heaping tablespoonful of baking powder and the above ingredients. Cut the dates and almonds into small pieces. Put mixture in a pudding pan set inside of a pan of water and bake in oven one hour. Cover while cooking. Serve with cream.

5 November 1924, Suburbanite Economist (Chicago, IL), pg. 13, col. 4:
Food for the Gods
The name alone of this unusual dessert should entice Southtown cooks to give it a trial. Mrs. Arthur R. Cunningham, 7923 Union ave., who contributed the recipe, adds that it may also be called by the plebian name of nut pie. The ingredients are as follows: 1/2 pound chopped dates, 1/2 pound chopped walnut meats, 3 eggs (yolks and whites separated), 2 tablespoons flour (hearping), 2 teaspoons baking powder, 1 cup sugar.

23 June 2004, Elyria (OH) Chronicle-Telegram, “Cook’s Corner” by Linda Cicero, pg. A5, col. 2:
Sleuth’s corner
Q. I’ve got a stumper. In the 1940s or early 1950s, there was a dessert called food of the gods.

It was very popular—served at every dinner party, it seemed—and yet I’ve never seen a recipe of mention of it anywhere, and I’ve been looking for the last decade. It was made with chopped nuts, dates and graham crackers, as I recall.
Miriam W.
Macon, Ga.